2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Chicken broth is most delicious when prepared not from chicken but from chicken. If you prefer the legs from the store, you will get a watery broth.
A wonderful broth is obtained from the lantern and the legs of the hen, you can also add the entrails, but without the liver, because the broth will be bitter.
If you want to get chicken broth with a rich taste, do not add vegetables. In Chinese cuisine, for example, triple broth is used, it is made by boiling the first strained liquid instead of water to boil a new portion of meat, and the second broth is the basis of the third.
For an oriental taste, add a little ginger, garlic and lemon grass when cooking the meat. To make your broth golden, add a washed onion along with the skins.
Chicken broth, like all broths, is boiled at a minimum boil for two to four hours.
Beef or beef broth has two variations typical of French cuisine - white and brown. White broth is made from bones and meat with vegetables, brown - from meat and bones, which are baked in the oven until red.
This procedure gives the broth a dark caramel color and rich taste. Brown broth is also made only from bones with a minimal amount of meat and without vegetables.
It is slightly salted, boiled to a high concentration and used as a base for many sauces. The classic recipe for cooking brown broth requires eight hours of cooking.
You can combine beef and chicken and you will get a broth with a very interesting and rich taste. It is mandatory to remove the foam during cooking if you want a clear broth.
If you want the broth to be absolutely transparent, the so-called consomme, at the end of cooking you need to add a mixture of minced meat, finely chopped onions, celery, carrots and tomatoes, beaten with three egg whites.
When this mass rises from the top, the broth is ready, you just need to carefully strain it without stirring the meat-vegetable mixture. Strain the broth through several layers of gauze, removing the mixture beforehand.
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